Step 1
Mix 1 teaspoon sugar water and yeast together in a small bowl. Let stand until yeast softens and begins to form a creamy foam about 5 minutes.
Step 2
Heat milk in a small saucepan over medium heat until it begins to bubble. Pour into a large bowl. Stir in 6 tablespoons butter until melted. Let mixture cool to 110 degrees F (43 degrees C) about 5 minutes.
Step 3
Mix remaining sugar yeast mixture 2 egg yolks and salt into the milk mixture. Add 3 1/3 cups flour; knead dough until shiny and elastic.
Step 4
Place dough in a greased bowl turning to coat both sides. Cover with greased plastic wrap; let rise until doubled 1 to 2 hours.
Step 5
Combine cream cheese 1 cup sugar 2 egg yolks orange liqueur orange zest and 1 vanilla extract in a large bowl; beat with an electric mixer until smooth.
Step 6
Mix 1/2 cup sugar and 6 tablespoons flour together in a bowl. Cut in 1/4 cup cold butter with a pastry blender or 2 knives. Stir in almonds.
Step 7
Grease two 9x5-inch loaf pans and line the bottom with parchment paper.
Step 8
Punch down dough and divide in half. Roll 1 half into a rectangle 1/8-inch thick; keep the other half covered. Spread 1/2 of the cream cheese mixture over the dough. Fold in the short ends of the dough and roll up tightly like a jelly roll. Transfer to a prepared loaf pan. Repeat with remaining dough and cream cheese mixture.
Step 9
Brush beaten egg white over the loaves; sprinkle almond topping evenly on top. Cover loaves with greased plastic wrap and let rise until dough reaches above the rim of the pans about 1 hour.
Step 9
Preheat oven to 350 degrees F (175 degrees C).